Eggless Mawa Cake
An Indian Mawa Cake that's flavored with milk and cardamom and topped with nuts. It's delicious and perfect with a cup of tea.
Preheat oven to 350 degrees.
Butter an 8-inch springform pan.
Set aside the dry ingredients... flour, baking powder, baking soda, salt, and cardamom.
Prepare the Batter
Using an electric hand blender, mix the softened butter until creamy.
Add the sugar to the creamed butter, blend for a couple of minutes until the butter and sugar form a creamy mixture.
Add the vanilla extract and mawa/khoya. Blend for about a minute until all the ingredients are well combined.
Now add all the dry ingredients. Blend for about 30 seconds until the flour has incorporated into the butter-sugar mixture. The batter should be crumbly.
Add the milk and yogurt. Using a spatula, fold the milk and yogurt into the flour mixture. DO NOT MIX, FOLD THE MIXTURE.
Pour the batter into the springform pan. Top with chopped nuts.
Into the oven for 45-55 minutes. I baked my Mawa Cake for exactly 52 minutes.
Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 19mgSodium: 171mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 246IUVitamin C: 1mgCalcium: 114mgIron: 1mg